The effect of ozonation time and contact time of edamame washing on color changes using the continuous type ozone washing method

Yudiastuti, Silvia Oktavia Nur; Wijaya, Rizza; Budiati, Titik

doi:10.1088/1755-1315/672/1/012066

Cited by 3 publications

(1 citation statement)

References 15 publications

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“…Pada saat air mengalir dari final tank menuju ruang filling, sinar UV akan menguraikan konsentrasi ozon dan meminimalisir kontaminasi yang akan terjadi selama proses (Lu, Li, & Feng, 2022;Penru, Guastalli, Esplugas, & Baig, 2013). Penggunaan desinfektan pada proses pengolahan air minum menggunakan ozon nilai TPC nya lebih kecil dibandingkan dengan yang menggunakan sinar ultraviolet (Sofia & Rosmaniar, 2019; S. O. N. Yudiastuti, Wijaya, & Budiati, 2021;. Hal ini dikarenakan reaksi ozon dalam air yang merupakan oksidator kuat mampu bekerja secara optimal untuk merusak bagian luar dinding sel mikroorganisme dan dapat membunuhnya.…”

Section: Hasil Dan Pembahasanunclassified

Evaluasi Selang Waktu Pengukuran Ozon Dalam Proses Pengolahan AMDK Di PT. Tirta Sukses Perkasa Jember

Fauziah

Ramadhan²,

Yudiastuti

2022

jofe

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The main use of water is as drinking water. PT. Tirta Sukses Perkasa is a company that produces Bottled Drinking Water (AMDK) with the trademark Club and Viand. A critical control point in the production of bottled drinking water is disinfection with ozone technology. Ozone monitoring at PT. Tirta Sukses Perkasa is held every 2 hours. To increase the effectiveness of production, a study was conducted to determine the effect of time interval monitoring ozone on the production process of bottled drinking water. The evaluation was carried out with an interval of 1 hour and 4 hours of monitoring. The interval of 1 hour and 4 hours was done to find out the efficient time for one work shift. One work shift is 8 working hours so in 1 hour the monitoring of ozone concentration is carried out 8 times/shift. The interval of 1 hour and 4 hours is done to find out the efficient time for 1 shift.The data processing method used is the t test. Based on the results of the evaluation of the tests carried out, it is known that the ozone in 1, 2, and 4 hours time intervals is not significantly different.

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Section: Hasil Dan Pembahasanunclassified

Evaluasi Selang Waktu Pengukuran Ozon Dalam Proses Pengolahan AMDK Di PT. Tirta Sukses Perkasa Jember

Fauziah

Ramadhan²,

Yudiastuti

2022

jofe

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Optimization of Crystalline Xylose Production from Coffee Cherry Processing Waste

Yudiastuti,

Handayani,

Sari

et al. 2024

RGSA

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Purpose: This study aims to optimize the production of crystalline xylose from coffee cherry processing waste (CCPW) by investigating the influence of substrate concentration (SC), xylanase concentration (XC), and commercial xylose crystal concentration (CXC) on the process. Theoretical Reference: The research utilizes Response Surface Methodology (RSM) to design experiments and analyze the effects of SC, XC, and CXC on crystalline xylose production. Method: Experimental laboratory procedures were conducted with varying levels of SC (10-20%), XC (1-5%), and CXC (2-7%). Xylose production was carried out in fed-batch mode, with substrate feeding every 12 hours. Solvent volume was maintained at 250ml, with 60% added initially and the remaining 40% distributed incrementally during production. Results: The study found significant effects of XC and SC on xylose production, while CXC showed no significant influence. The optimized conditions were determined with SC at 10%, XC at 5%, and CXC at 7%, resulting in a xylose content of 0.804 g/L and a desirability value of 0.632. The model's validity was confirmed with a validation accuracy of 98.99%. Conclusion: The research demonstrates the effectiveness of RSM in optimizing crystalline xylose production from CCPW, highlighting the importance of XC and SC levels in the process. Implications of Research: The optimized conditions identified in this study offer practical insights for enhancing xylose production efficiency from CCPW, potentially contributing to the development of functional food ingredients and process engineering applications. Originality/Value: This study contributes to the field by providing a systematic approach to maximizing xylose production from coffee cherry processing waste, offering valuable knowledge for both academia and industry.

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The Utilization of Rice and Red Bean as Indigenous Food Source in Emergency Food Products

Yudiastuti,

Ramadhan,

Cahyana

et al. 2025

NRFHH

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This study investigated the composition of rice flour and red bean flour in formulating emergency food products (EFP). The rice flour and red bean flour were added individually according to nine levels as a mixture of the other ingredients. EFP should meet the minimum values of Carbohydrates and protein. Soft cookies are the EFP made in this research. The characteristics evaluated were sensory evaluation, hardness level, colour, and proximate analysis to fulfil its EFP properties. The best-known treatment is a ratio of 50% rice flour and 50% red bean flour combination. Soft cookies have a characteristic hardness of 11846.5 Kgf at this concentration based on texture tests with a hedonic value of 3.77. The proximate analysis results show that the carbohydrate content is 66.3%, and the protein content is 11.6%. It follows the characteristics of emergency food with the requirement of 40-50% carbohydrates and 10-15% protein. Rice flour and red bean flour provide different characteristics in soft cookie products. With the richer rice flour in its composition, the soft cookies would gain a crunchier texture and a slightly white, brown colour. Meanwhile, the richer red bean flour, on its composition, would make the soft cookies stiffer, having a brittle texture, a slightly reddish-brown colour, and a dominant red bean aroma and taste.

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The effect of ozonation time and contact time of edamame washing on color changes using the continuous type ozone washing method

Cited by 3 publications

References 15 publications

Evaluasi Selang Waktu Pengukuran Ozon Dalam Proses Pengolahan AMDK Di PT. Tirta Sukses Perkasa Jember

Evaluasi Selang Waktu Pengukuran Ozon Dalam Proses Pengolahan AMDK Di PT. Tirta Sukses Perkasa Jember

Optimization of Crystalline Xylose Production from Coffee Cherry Processing Waste

The Utilization of Rice and Red Bean as Indigenous Food Source in Emergency Food Products

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